Heat Diffusing (Without a Heat Diffuser)
Soon I will be making the Thomas Keller Gazpacho recipe (http://www.epicurious.com/recipes/mem...). In the past I've made it without the glaze and would like to change that. However, the glaze requires a heat diffuser for the reduction process, and I don't have one (I'm an undergrad in college so I'm not going to buy one). How can I proceed without one?
Some sort of makeshift bain-marie was the closest thing I could come up with, but if anyone has better ideas I'd appreciate them.
I have heard of people using balls of aluminum foil to elevate the pan and thereby diffuse the heat. Use a regular pan then put 4 or 5 foil balls in it. They don't have to be big... 1/2 inch to 3/4 inch balls.
Lay the cooking pan on top of the foil balls. I suppose you could roll the foil in cigarette shaped cylinders, too.